Sensory evaluation of four pepper soup dishes prepared with four varieties of protein sources using Itsekiri pepper soup spices

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Keswet Larai A.
Department of Science and Technology Education, University of Jos, Plateau State, Nigeria.
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Abia Florence O.
Department of Home Science and Management, Federal University of Agriculture, Makurdi, Benue State, Nigeria.
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This article is published under the terms of the Creative Commons Attribution License 4.0.

Authors

Keswet Larai A.
Department of Science and Technology Education, University of Jos, Plateau State, Nigeria.

Abia Florence O.
Department of Home Science and Management, Federal University of Agriculture, Makurdi, Benue State, Nigeria.

Corresponding Author Email: [email protected]

This article is published under the terms of the Creative Commons Attribution License 4.0

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